Crispy Black Bean Feta Tacos
with Light and Fresh Slaw
from smittenkitchen.com
I made this for Mallory, Ryan and I this week! It was good and really fun. They are pretty quick and so easy and really unique.
Serves 3
1 15-ounce can black beans, drained
1 teaspoon ground cumin
5 teaspoons olive oil, divided
2 tablespoons (or more) fresh lime juice
2 cups coleslaw mix or shredded cabbage
2 green onions, thinly sliced
1/3 cup chopped fresh cilantro
6-8 white or yellow corn tortillas
1/3 cup crumbled feta cheese
Hot sauce
*Mix 2 teaspoons olive oil and lime juice in medium bowl; add coleslaw, green onions, and cilantro and toss to coat. Season slaw to taste with salt and pepper.
*Place beans and cumin in small bowl; partially mash. Season to taste with salt, pepper and garlic salt.
*Heat 1/2 tablespoon olive oil in large nonstick or cast iron skillet over medium-high heat. Add tortillas in single layer. Spoon 1/6-1/8 of bean mixture (you don't want to fill them b/c you want to leave room for slaw and feta)onto half of each tortilla; cook 1 minute.
*Fold tacos in half. Cook until golden brown, about 1 minute per side. Fill tacos with feta and slaw. Pass hot sauce alongside.
